BrewBlog: Timothy’s Tripel
Specifics
Reference
Style:
Brewer: Geoff Humphrey
Brew Date: January 1, 2010
Tap Date: May 30, 2010
Yield: 10 gallons
Reference
Color (SRM/EBC):
5.4/10.5
Bitterness (Calc): 25.3 IBU (Rager)
BU/GU: 0.3
Calories: 269 (12 ounces)
Conditioning: Keg
ABV: 11.1%
ABW: 8.6%
Batch No: 01-2010
OG: 1.085
OG (Plato): 20.45° P
Target OG: 1.085
FG: 1.002
FG (Plato): 0.52° P
Target FG: 1.010
Real Extract: 4.12° P
App. Atten.: 97.5%
Real Atten.: 79.9%
General Information
Method: All Grain

This will be the first beer I make where I will not be cleaning any of the equipment with Oxyclean. Instead, I'll be using PBW. Why? Some members of my brew club have noticed what they call a "house flavor" to many (if not all) of my brews they've tasted.

At a BJCP study session, it was identified that the Oxyclean I've been using to soak my gunk-encrusted carboys in my be contributing to the "house flavor" due it its fragrance. Therefore, everything that touches this brew will be thoroughly soaked and scrubbed with PBW. If the "house flavor" shows up in this one, it's back to the drawing board. We'll see (January 1, 2010).

Great news! I brought a sample of this to our April officer's meeting and no one there could detect the "house flavor" - it looks like the Oxyclean was the the culprit (April 1, 2010).

Comments

Made a syrup with five pounds of granulated cane sugar in 1/3 gallon water. Boiled 20 minutes to concentrate and cooled. Added to the primary fermenter on the fourth day (January 4, 2009).

Fermentation temps ran from 70°F at pitch to nearly 77°F at high krausen. Resulting aroma is appropriately estery, with all of the characteristics you would expect: pear notes, some apple, and pepper. My plan is to bottle at least a case for aging and competitions (April 1, 2010).

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Adjuncts
5.00 pounds Sucrose (Table Sugar)  
Non-Fermentables
1 tsp Irish Moss @ 15 minutes  
Reference
Hops
Boil
Total Boil Time: 90 minutes
Reference
Yeast
Name: Belgian Strong Ale
Manufacturer: White Labs
Product ID: WLP545
Type: Ale
Flocculation: Medium
Attenuation: 78-85%
Alcohol Tolerance: High
Temperature Range: 66–72°F
Amount: 2000 ml
Equipment Profile

Converted Keg, 10 Gallon/38 Liter Cooler Mash Tun

Batch Size: 10.00 gallons Boil Volume: 12.00 gallons
Evaporation Rate: 9.00% per hour Mash Tun Dead Space: 0.80 gallons
Efficiency: 72% Mash Tun Weight: 9.00 pounds
Hop Utilization: 100% Mash Tun Volume: 10.00 gallons
Loss: 1.00 gallons Mash Tun Specific Heat: 0.30 Cal/gram per °C
Notes:

Converted 15.5 gallon/59 liter keg boil kettle for full boil with a 10 gallon/38 liter cooler as a mash/lauter tun.

Mash Profile

Single Infusion Mash, Light Bodied Beer, No Mash Out

Grain Temperature: 72°F Tun Temperature: 72°F
Sparge Temperature: 168°F PH: 5.4
PPG: 27.2 Efficiency: 77.8%
Notes:

Mash profile for most well-modified malts.

Steps

# Name Type Time Temp. Description
1 Mash In Infusion 75 min. 150°F

Add 100% of mash water at 162° F / 72° C

Water Profile

Highlands Ranch, Colorado

Calicum: 31.4 ppm
Bicarbonate: 56.9 ppm
Sulfate: 41.1 ppm
Chloride: 0.9 ppm
Sodium: 27.0 ppm
Magnesium: 3.5 ppm
PH: 5.4%
Notes:

Filtered through standard charcoal system.

Procedure
  • Single infusion mash at 149°F for 90 minutes.
  • Sparge with 5 gallons of 170°F water.
  • 90 minute boil.
  • Add hops according to schedule.
  • Cool wort.
  • Pitch yeast at 64°F from starter made at least 24 hours earlier.
  • Primary ferment one week, raising to a temperature 71°F by the end, adding sucrose when primary fermentation begins to slow.
  • Transfer to secondary.
  • Lager for at least 4 weeks at 45°F. Longer is better.
  • Carbonate to 3.4 volumes.
Fermentation
Primary: 7 days @ 70° F
Secondary: 7 days @ 70° F
Age: 60 days @ 65° F
Tasting Reviews
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Bottle Label
Awards & Competitions
Entry Name: Timothy’s Tripel
Competition: Liquid Poetry Slam
Date: Jun 6, 2010
Style: Belgian Tripel
Place: 1st (Gold)
Entry Name: Timothy’s Tripel
Competition: Big Beers, Belgians and Barleywines
Date: Jan 7, 2011
Style: Belgian Tripel
Place: 1st (Gold)
Entry Name: Timothy’s Tripel
Competition: Biere de Rock
Date: Dec 4, 2010
Style: Belgian Tripel
Place: 2nd (Silver)
Entry Name: Timothy’s Tripel
Competition: Peterson AFB
Date: Feb 19, 2011
Style: Belgian Tripel
Place: 1st (Gold)
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